Pepper-Jeera Chicken curry

Pepper-Jeera Chicken curry combines the peppery flavour and Indian spices to the Chicken.

Posted by ShareRecipes Staff
24/10/2013

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Preparation Time : 10 mins

Cooking Time : 20-30 mins

Serves : 4-5

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Cuisine : Indian»Main»
Tags :

Main Ingredient : Chicken
Recipe Type : Dinner Lunch

Ingredients :

 

  • Chicken with bone - 600g - cut into big chunks
  • Oil - 3 tblsp
  • Oil - 2 tsp for the end (optional)
  • Cinnamon - 3 cm long strip
  • Cloves - 2-3
  • Onion - 2 medium
  • Garlic - 7-8 small cloves
  • Green Chilli - 2
  • Ginger-Garlic paste - 1 tsp
  • Chopped coriander Leaves - 1-2 tsp for garnishing
  • Water - as required
  • Salt - to taste

Spice powders:

  • Turmeric powder - ½ tsp
  • Chilli powder - ½ tsp

Ingredients to be roasted and ground:

  • Pepper corn - ½ tblsp
  • Cumin (Jeera) seeds - 1 tsp
  • Curry leaves - 1 tsp (optional)


Method :
  1. Chop all the onion and herbs; Slit the chilli; Peel the garlic; Rinse the curry leaves.
  2. Heat a pressure cooker pan on a stove and add oil.
  3. When the oil is hot enough, add cinnamon and cloves and fry for about 1/2 a minute.
  4. Add chopped onion and garlic cloves to the oil and stir for about 4-5 minutes on a medium heat until they become light brown.
  5. Add chilli and ginger-garlic paste and fry for about 2 minutes.
  6. Add all the spice powders, salt and chicken pieces and fry further for about 4-5 minutes.
  7. Cover and cook the chicken with about 150ml of of water on a medium heat for about 15-20 minutes. Stir well and check the water level few times whilst the chicken is getting cooked. Add more warm water if needed.
  8. Roast pepper corn and cumin seeds on a separate frying pan for about 1-2 minutes.
  9. Grind them with curry leaves into a smooth powder without water. Leave it aside.
  10. Add this ground pepper and cumin to the pan of cooked chicken.
  11. Add 2 teaspoon of oil to avoid the sticking of curry to the bottom of the pan.
  12. Let the curry boil on medium heat for about 4-5 minutes or until the curry becomes thick.
  13. Garnish with coriander leaves.

Notes : Suitable for Rice/Chapati/Parotta or any wheat bread. Please try Pepper Jeera Lamb curry for a variation.

Other Names : Pepper Jeera Chicken


 

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.




 

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